A great accompaniment to hearty soups and stews, these Yummy Buttermilk Biscuits are a great project for kids. Between the flour, cookie cutters and dough, your kids will love being involved in the kitchen. Adapted from Deborah Madison's Vegetarian Cooking for Everyone, I like to make these biscuits using half whole wheat flour, and swap in a third of a cup of wheat germ and ground flax seeds.
Have I mentioned yet how absolutely delicious this recipe is? No? Well let me mention it now: Properly sautéed chicken breasts are completely excellent, and I'm going to offer you a tutorial here for just that. You can do what you like with them when they're done: make the simple pan sauce and eat them as is, or slice them up to top a salad or pasta or to fill sandwiches or burritos. But the idea here is that it's dinnertime and what you need to make is dinner and there's no time for brining or braising or marinating. I'm showing an optional accompaniment of sautéed mushrooms because I happened to have them, they happen to go well with chicken, and they happen to be beloved by 3 out of 4 people in my household. Buttered egg noodles make a great accompaniment, since the delicious juices seep over on the plate and season them perfectly
This is one of those straightforward, inexpensive, one-pan meals that everybody loves and anybody can throw together. Use what you have in your fridge: ground turkey, if that's what you like, canned beans you have in the pantry, and feel free to skip the corn if you haven't got any. It makes a mildly spicy meal that is pleasantly smoky and tangy but not overly complicated.
Maybe you know this as a Dutch Baby or a German Pancake or as Yorkshire pudding. In our house we call it Baked Pancake, and we make it all the time. The yummiest way to eat this is to sprinkle it with lemon juice and sieved powdered sugar, but we usually eat it in big hand-held wedges, utterly plain or spread with jam.
Cheesy-green rice casserole makes a humble but delicious meal -- and a great way to showcase those enormous bunches of spinach, kale, or chard you may find at the farmer's market. Even if you usually use white rice, try short-grain brown rice here: whole grains are nutty and delicious, and they're a great, inexpensive way to add nutrients to your diet.
Named after the famous Italian tomato-mozzarella salad, this is a nearly instant, super-fresh recipe that's bursting with the summery flavors of juicy vine-ripened tomatoes and fragrant basil. Use as much of the fresh mozzarella as your budget will allow -- although if you're eating this as a side dish rather than a main course, you could skip the cheese altogether. And feel free to improvise: use halved cherry tomatoes, if that's what you've got, or add a few tablespoons of pesto, if you can't scare up any fresh basil.
Here, stale bread gets new life as the world's easiest, cheesiest soufflé. Call it "savory French toast" if that will encourage your kids to eat it -- and make it in the spring, when asparagus is fresh and plentiful. You could also try using sauteed mushrooms, steamed broccoli florets, roasted zucchini, or whatever vegetables catch your eye at the market. Likewise, although the tarragon and chives go beautifully with asparagus, use whatever fresh herbs your family likes best. Serve the bread pudding with fruit for brunch or with a crisp salad for dinner.
This is a real workhorse of a recipe: a cheap, virtually instant supper that is yummy and nutritious. I have always felt profoundly nourished by an honest plate of beans and rice, but you may want to make the beans and scoop them up with warmed tortillas or wrap them up with cheese into plump little burritos. Of course, if you need to make these beans this minute and have no smoked anything in the house, you can add cumin or regular paprika or both, and they will still be very good.
This nearly-instant recipe for Carrot Salad is infinitely adaptable: you can substitute lemon juice or vinegar for the lime juice, sugar for the honey, and tamari for the fish sauce, you can omit the peanuts, you can use your favorite green herb (honestly, in the winter I often use celery leaves from the inside of the bunch, because that's what we have), and you can even add a splash of olive oil if the salad tastes too pickle-y to you, though I like the clean flavor of the oil-free version.
Ah, tofu. We eat a lot of it. It's inexpensive, it's incredibly good for you, our kids love it, and you can treat it like a blank canvas. The trick is to use tofu's mild sponginess to your own advantage, preferably by impelling it to soak up a lot of salt and butter. Hence the following, which is our current go-to recipe, and we eat it at least once a week. Allowed to brown in a pan with soy sauce and lemon juice, the tofu gets crispy-edged and tangily addictive. Just be sure to buy extra-firm tofu, since any other style will fall all to pieces in the pan -- especially "silken tofu" which has the texture of jellied library paste.